It’s the end of the month and you’ve declared you only have “$6 for 6 days!” Or it’s Monday after work and your weekend was too busy and you were too exhausted to go to the grocery and you don’t want to order takeout and collect more plastic containers. This is when pantry meals are crucial. I have a few up my sleeve to share with you but the first one I want to share is a good ol’ fried rice. Coconut oil and sesame oil are the showstoppers for me in this recipe. But the garlic and ginger make quite a case for themselves as well. For many of you reading this, fried rice is old news but for those of you who were like me, and hadn’t stepped into the world of cooking fried rice as an adult (or if you’re looking for a tastier version), come join me!

Fried Rice (adapted from Jenny Rosentratch’s The Playbook)
2.5 Tbsp neutral oil (Coconut oil! or canola/vegetable)
2.5 tsp sesame oil
1 small onion chopped
1.5 tsp peeled, minced ginger (if you don’t have this on hand, just sprinkle 3/4 tsp ground ginger over it)
2-3 garlic cloves minced
4 cups cooked rice (This works out to be about 2 cups uncooked. Make sure you salt your water when cooking the rice.)
3 eggs whisked
4 Tbs soy sauce (plus more to taste)
2+ cups frozen/fresh vegetables (just throw anything in there you have on hand. We often have frozen peas and corn. Sometimes fresh carrots and bell peppers. Literally any vegetables you have. Some fresh veggies might require a little cooking beforehand to soften them… I’m looking at you, carrots and zucchini.)

Heat the oils in a large skillet over medium heat then add the onion, garlic and fresh ginger (if you’re using ground ginger instead, don’t add that until later) and cook for about a minute. Turn the heat up to medium high heat and put the rice down in a layer (stirring into the onions) and let sit for about a minute. Push the rice around the perimeter of the pan (scraping up the yummy, crispy bits) and pour the egg into the center to cook. Let the egg sit for a minute until you see most of it has cooked and then stir it to finish the cooking then incorporate it into the rice. Stir in the soy sauce and add the veggies and ground ginger (if that’s what you’re using) and cook until warmed through. Taste it and add more soy or ginger if you think it needs it.

I threw some chicken in there because I had cooked a whole chicken previously and had some leftover. But also feel free to add baked tofu for protein instead. If you don’t know how to bake tofu, it is really simple. I highly recommend googling how to do it because tofu is a great inexpensive way to add protein to any meal.

I would offer you sides to serve with it but 1) sometimes getting a main dish on the table is all we can do and 2) when you’re making pantry meals, it’s often because you don’t have a whole lot else around and that’s okay. A meal like this on the table is a win!